Confectionery products have been known in Russia for a long time. Initially, they were developed on the basis of honey, then sugar. For many years "sweet" production remained a small craft. In small family workshops, they made sweets, marshmallows, and preserves. Gradually, the best of them acquired a regular clientele, served at parties, weddings, and other family celebrations. In the future, on the basis of handicraft production, the first confectionery factories began to appear. The most famous of them, perhaps, is the Moscow factory of the Abrikosovs, founded in 1873.
At present, it is the Babaevsky Confectionery Concern OJSC, which has a red two-story Art Nouveau building located on the street. Malaya Krasnoselskaya. The history of the Abrikosov family - the founders of the first factory production of confectionery products in Russia - is connected with it. The founder of the dynasty of confectioners Stepan Nikolaev was born in 1737. in the family of a serf in the village of Troitskoye, Penza province. From a young age, the boy was fascinated by the confectionery craft, with pleasure he cooked marshmallow and marmalade from apples of the landowner's garden. In 1804, having begged the lady to give him freedom, Stepan left for Moscow, where he later organized a small artisanal confectionery production with his sons. Stepan was especially successful with the apricot marshmallow. Some believe that thanks to this he received the nickname "Apricot", which later became the official surname of the Abrikosov family.
The family confectionery business has been developing for more than half a century. The whole family worked, they themselves procured berries and fruits, children in the evenings wrapped caramel in pieces of paper. In 1880. the factory-trade "Partnership of AI Abrikosov and Sons" was established. By this time, many confectionery factories were operating in Russia and there was strong competition in the food market. The factories "Einem" (now OJSC "Krasny Oktyabr Confectionery Factory") and "A. Siu and K" (Bolshevik Confectionery Factory) were more modern in technology and equipment. However, the best marshmallow was produced only at the Abrikosovs' factory. By the beginning of the twentieth century. 1,900 people worked here.
For personal merits in organizing a confectionery enterprise in Russia, Alexei Ivanovich Abrikosov, Stepan's grandson, was awarded the title of hereditary honorary citizen of the city of Moscow. Among the Abrikosovs there were many talented people in various fields: famous scientists, artists, diplomats, artists, lawyers, philosophers. The family was engaged in philanthropic and social activities and, of course, made a great contribution to the development of confectionery production.
In 1840. a confectionery factory of the trading house "Ivanov ND and Sons" was opened in Russia. The development of the industry as a whole was significantly influenced by the inflow of foreign capital into the country.
In the second half of the nineteenth century. foreigners built the largest factories in Moscow, St. Petersburg, Kharkov, Kiev, Odessa.
For the development of confectionery production, it was necessary to have high-quality raw materials, especially sugar. In Russia, he appeared in the XII century. But only in 1718. By the decree of Peter I, the first plant in Russia was built in St. Petersburg, producing sugar from overseas raw materials. In 1801. a plant appeared, processing domestic raw materials for sugar - sugar beets, which contributed to the further development of confectionery production.
Present day.
In 2003, the Babaevsky concern began a new life. He, like other leading enterprises of the country, became part of the largest Russian holding "United Confectioners". Among them are renowned industry leaders - Krasny Oktyabr and Rot Front, as well as 14 regional factories.
Combining the efforts of enterprises, taking into account their specifics and advantages, the introduction of a unified distribution system and the purchase of raw materials will increase the holding's share in the domestic confectionery market from 15% (today) to 20%.
Over the next five years, the United Confectioners holding plans to invest over USD 200 million in the development of production and distribution. Around USD 100 million will be invested in the construction and equipping of the country's most modern confectionery factory on the territory of the Babaevsky concern, where the production facilities of the Krasny Oktyabr OJSC will be relocated. And even before the end of this year, about 19 million US dollars will be allocated for the purchase of the latest German equipment for the Babaevsky concern.
Capital investments in production will pay off a hundredfold, allowing you to open additional jobs and master the production of new types of products.
Today United Confectioners is the largest confectionery concern in Russia. The holding successfully competes with Western transnational corporations that have already launched their production in our country and produce chocolates and sweets with Russian names.
"United Confectioners" is now practically the only large domestic manufacturer capable of preserving national trade marks with a long history, preserving and passing on to descendants the taste of real Russian chocolate, which was enjoyed not only by our fathers and grandfathers, but also by their grandfathers and great-grandfathers.
The word "pastry chef" comes from the Italian verb "candiere", which means "to cook in sugar". Only by an accidental coincidence with this verb of the Latin word "confectioner" - a master who prepares food, who knows how to give it taste - as the Romans called chefs, explains the fact that in 18th century Europe they mistakenly began to call the manufacturers of sweets not candirs, but confectioners, or confectioners. for by this time every nation had long called the cooks not by a borrowed foreign name, but by their own national name: the Russians - the cook (the person who cooks, cooks), the Germans - the kokh (the one with whom everything is cooked, boils), the French - the cook, or chef de cuisin (head of the kitchen, master of the kitchen), Italians - cuocco (boil, fry something over a fire).
The art of confectionery itself arose and was most developed in Italy, in Venice, only with the advent of sugar in the late 15th and early 16th centuries. Until then, sweets in Europe were bought from the Arabs, the oldest confectioners in the world, who had known sugar since 850. It is no coincidence that in the East, in the Arab countries and in Iran, the most diverse sweets in the world are still being created. While in Europe the confectionery business developed in the direction of cakes and cookies, the Arabs were the first to notice that boiling or smelting sugar - candling - opens up ample opportunities for preparing a variety of sweet, dessert, confectionery products and dishes. The first products that began to be cooked in sugar were juices of berries and fruits and the berries and fruits themselves. In some peoples it is ground, turned into puree, in others it is only crushed, in others it is whole. This is how syrups, marmalades, jam, figs, jams, confitures, Russian jams, Ukrainian dry jams and Transcaucasian candied fruits appeared.
Boiling sugar by itself, in pure form or with minor additions of dyes, spices, nuts, poppy seeds, butter, milk and cream or grape wine, brought to varying degrees of consistency, also gave (especially in the East) a number of confectionery products: candies, lean sugar, fudge, toffee, toffee, roasted nuts, caramel, nogul, etc. It was worth adding a new food product to the same boiled sugar - starch, flour or dredgers (gluten, glue-like natural plant media - gum arabic, soap root, yantak, etc.) how a new family of confectionery products appeared - halva, nougat, al-aitsa, Turkish delight, etc., etc. Even frying the dough in molten sugar or honey gave a kind of sweet confectionery products - chak-chak, pumpnickels, pipercocks, honey custard gingerbread, teiglakhi, bagarji, baklava, etc. In a word, sugar and its companions, molasses and honey, were the foundation , on which and with the help of which confectionery skills began to develop. Moreover, it was noticed that sugar has its own laws of boiling, melting, viscosity, fragility, etc. and that its behavior when molten hot can be even more insidious than that of oil. Therefore, in order to master the confectionery business, first of all, one should study the techniques of cooking sugar and its different states at this time of cooking, otherwise it is impossible to competently prepare a single confectionery product.
In the distant past for the preparation of confectionery in Russia, only honey was used. With the advent of artisanal sugar production, it becomes the main raw material for confectionery. Already in the 17th century. on the tsar's table there was sugar candy, fruits and berries in sugar, nut masses, etc. In 1840, a confectionery factory of the Ivanov ND and Sons trading house appeared in Russia. The emergence of factory production of confectionery products was preceded by the emergence of industrial production of sugar from beets and the discovery by the associate of the Russian Academy of Sciences Kirchhoff of a method for producing molasses from starch.
The penetration of foreign capital had a significant impact on the development of this industry. The largest factories are built by foreigners in the second half of the 19th century. in Moscow, Petersburg, Kharkov, Kiev, Odessa. According to the collection "Factory and Factory Industry of European Russia in 1910-1912", by this time there were 142 qualified confectionery enterprises with 17-405 workers, producing 70.1 thousand tons of confectionery per year. Already in 1913, 109 thousand tons of confectionery products were produced in Russia. Per capita consumption was 0.8 kg per year.
The use of manual labor in all operations resulted in low productivity. Only in some areas of the production of chocolate, sweets, biscuits at the largest factories, machines were used in very limited quantities. This is due to the lack of its own food machinery industry in Russia. The equipment was imported from abroad.
After the October Revolution, large confectionery factories were nationalized. During the civil war, the confectionery industry fell into disrepair. Its restoration began in 1922. At the same time, the Mosselprom, Kiev, Kharkov, Odessa and other trusts were created. By 1928, at 43 state and 278 cooperative enterprises with a total of 24 thousand workers, the output of products amounted to 107.4 thousand tons ...
During the years of the first five-year plan, factories are being reconstructed, machines and apparatus appear, the power-to-weight ratio of enterprises is growing. With the aim of training specialists for these enterprises at the Institute of National Economy named after GV Plekhanov in Moscow was organized by the department of technology of confectionery production. Along with this, technical schools were created in Moscow and Leningrad.
To study the processes that previously constituted the secrets of entrepreneurs, the creation of mechanized production technology, the search for new types of raw materials, the development of methods for the analysis of raw materials, semi-finished products and finished products, as well as the organization of labor in 1932 was created All-Union Scientific Research Institute of the Confectionery Industry (VNIIKP).
The scientific foundations of technology and technochemical control of confectionery production were laid by the work of professors, doctors of technical. A. L. Rapoport, V. A. Reutov, A. L. Sokolovsky, B. Ya. Goland, V. S. Gruner, B. V. Kafka, Ing. I. N. Avdeicheva and others.
By 1940, 416 caramel and filling vacuum devices, 230 caramel-forming machines, 30 fondant-making machines, 7 candy-making, 17 enrobing, 45 stamping machines, as well as automatic machines for slab chocolate were in operation at confectionery factories. All this made it possible to produce 790 thousand tons of confectionery in 1940.
After the Great Patriotic War, the confectionery industry was restored on the basis of more advanced technology and technology.
In close cooperation of VNIIKP with scientists of the Department of Technology of Confectionery and Pasta Production of the Moscow Technological Institute of Food Industry, engineers and innovators of confectionery factories, mechanized production lines for the production of confectionery are being created (a mechanized production line for the production of sugar cookies, caramel with fruit and berry fillings, candy iris, etc.). By 1963, 180 complex mechanized production lines were operating in the industry.
Thanks to the construction of large mechanized and automated factories, the geographical distribution of industry was greatly improved. Confectionery factories are close to consumption areas. The assortment of products has changed significantly, the share of products in high demand among the population has increased, the nutritional value of products has increased, and medicinal (diabetic, children's) confectionery products have appeared. By 1970, the per capita consumption of confectionery products was brought to 12 kg per year.
At present, the confectionery industry is a large industrial production with a high level of technology, a powerful energy economy that requires a large number of highly qualified specialists. The training of engineers is carried out in higher educational institutions.
Thus, during the years of Soviet power, semi-handicraft production was transformed into an industrial automated line production. This has been achieved by the radical reconstruction and expansion of old factories and the construction of new ones, the creation of complex mechanized and automated production lines. Labor productivity has increased 5.5 times compared to pre-revolutionary.
"The main directions of development of the national economy of the USSR for 1976-1980", approved by the XXV Congress of the CPSU, provided for a significant increase in the quality, biological value and taste of food products, further improvement of their range. A high rate of development was planned for the production of a variety of high-quality baby and dietetic food products.
It is planned to further improve the assortment, expand the production of whipped, praline, creamy glazed sweets, chocolate with various additions and fillings, marshmallows, marshmallows. It is also planned to increase the volume of wrapped and packaged products.
Humanity owes a happy accident to the discovery of a method for preparing yeast dough. Obviously, the yeast cells that got into the dough caused alcoholic fermentation in it. The dead body suddenly came to life, began to breathe and rise. One can imagine how the first witnesses of this miracle were shocked. These phenomena seemed mysterious and incomprehensible to them.
For a long time people did not know the reason for the fermentation of the dough, they had no idea about yeast, but this did not prevent them from successfully using the fruits of the vital activity of microscopic fungi - our faithful helpers. Just the rest of the dough once cooked - they took care of the leaven like the apple of an eye, as cavemen once guarded fire. This leaven was used to make a new dough, passed it from house to house, and this went on for centuries before we learned to isolate and breed yeast, which has now become a common thing.
Like all living things, they need food and certain conditions for life. There is enough food for them in the dough: there are sugars, mineral salts, proteins and vitamins. And people will take care of the required temperature - they will put the dough in a warm place.
One problem is that yeast cannot move. Each cell in the process of dividing forms a whole colony, and everything is in one place. As a result of the life of such a family, alcohol, carbon dioxide accumulates around it, and it becomes impossible for it to live - fermentation stops. They learned to help the yeast quickly: it is necessary to knead the dough during fermentation, while the yeast is evenly distributed, excess carbon dioxide is removed, and fermentation begins with renewed vigor.
The roots of the history of the emergence of confectionery products go far back in antiquity. Sweets first appeared in Ancient Egypt, Ancient Greece and the Middle East, and then in Italy, quickly spreading around the world thanks to their unsurpassed taste. In those distant times, confectionery products were not as diverse as they are today, but they were available only to very rich people. Since sweet delicacies were not produced everywhere, sailors and merchants had to follow them on dangerous and long journeys to the East.
It is the oriental confectionery that is still famous for its originality, uniqueness and great variety. Today, all the most varied sweets from any corner of the world can be bought even in a small provincial town.
The ancient Greeks and Egyptians were the first to enjoy the taste of sweets. The very first are considered to be the sweets of Ancient Greece, made from honey and a wide variety of fruits. In Egypt, the main component of these sweets was dates.
According to history, the Egyptians invented candy by accident, mixing nuts, honey and dates. Until the 20th century, candy was usually made at home with molasses, maple syrup and honey, and ginger frosting and toffee root were used to make candy.
Also one of the most ancient sweets is marmalade. It was first produced in the Eastern Mediterranean and Middle East during the Crusades. Ancient Greek recipes for this delicacy indicate that evaporated and then condensed fruit juice was used in the preparation of marmalade. Only in the 16th century did fruit sweets appear in Europe, thanks to cheap American sugar.
But the most popular confectionery today is chocolate. Chocolate appeared in Mexico, and the first European to taste chocolate was Christopher Columbus in the 16th century. When Columbus landed in America, the first thing the Indians did was present him with a bowl of dark chocolate.
But he could not appreciate the drink at its true worth, only the conquistador Cortez from Spain paid due attention to the wonderful taste of the cocoa drink. Thanks to this, chocolate spread throughout Europe and conquered it. But sweet delicacies are not the only ones with unsurpassed taste.
Sweets made from natural fruits and cocoa powder are rich in vitamins and minerals necessary for health. For example, the first chocolates were invented by a Belgian pharmacist trying to get a cough medicine. Therefore, natural confectionery products are both tasty and healthy.
The first big step in the creation of cakes, muffins, cookies and other beloved flour delicacies was the invention of baking in tandoor ovens, which were used several millennia ago and have not gone out of use to this day. According to archaeologists, the inhabitants of Ancient Egypt were able to make at least thirty different types of bread, gingerbread and flatbread.
The next important milestone was the emergence of public bakeries in ancient Rome two centuries before our era. Most of the work in such establishments was done by hand, which could not but affect labor productivity. At the same time, the craft of a baker has always been considered very prestigious and sometimes even equated with art. Many of the representatives of this profession had excellent artistic taste, were able to create products of various shapes and non-standard sizes. A Roman slave with a bakery trade was valued much more highly than a gladiator, and in medieval Germany, killing a baker was punished more severely than killing an ordinary person. In the future, oriental masters and Italians were especially successful in the art of sweet baking, and then residents of other European countries. In the culinary capital of the world, Paris, many professional pastry chefs have studied and are still learning the basics of mastery.
In Russia, cane sugar appeared as part of other overseas goods in the 13th century (the mention of it dates back to 1273). For a long time, sugar was a luxury and was used as an independent sweetness. The main confectionery product of Ancient Rus was honey gingerbread. At one time, gingerbread entered Russian life so much that it became not only a delicacy, but also an obligatory participant in ceremonies and rituals. It can be assumed that the gingerbread was a symbol of a pleasant, "sweet" life.
Gingerbread was given on various solemn occasions as a sign of respect and love. At the same time, the degree of respect and love was often identified with the size of the carrot. Other gingerbread gifts were so large that two sleighs were required to deliver them. If other gifts were presented, they were placed on the gingerbread. This is where the expression "put on a carrot" arose, which means "to make gifts." For the wedding, a special gingerbread was baked, which was cut into pieces and handed out to guests at the end of the wedding feast. This meant that it was time for the guests to go home, which is why such a gingerbread was nicknamed "overclocking".
In the 17th - 19th centuries, the gingerbread business turned into an important branch of the folk (handicraft) craft. Only in the 19th century, the production of gingerbread began to lose ground due to the emergence of new types of flour confectionery products from Western European countries. So, the influx of French emigrants to Russia who fled the French revolution led to the emergence of the now familiar cakes "eclair", which in French means "flash", "lightning", "meringue" - "kiss", "bush " -- "ball". At the same time, its own production of sugar from beets appeared and began to actively develop in Russia. The first beet sugar plant was launched in Russia in 1802 (in the Tula region). The emergence of its own, cheaper sugar has also intensified the development of its processing industry - the production of confectionery products, both flour (cakes, pastries, cookies, waffles, etc.) and sugar (caramel, sweets, etc.).
The predecessors of sugar confectionery in Russia can be considered fruits and berries candied in honey, which were called "dry" or "Kiev" jam. The more familiar name for these sweets - "candied fruits" came from the German language and was fixed in the Russian language in the 17th century.
After candied fruits, small spherical sugar products appeared, called "dragees", which in French means "delicacy". The word "caramel" (the French name for sugar cane) also came to us from the French language. But the word "marmalade" has Portuguese roots, although it also came to us from France.
The word "chocolate" comes from ancient Mexico. The name of this beloved confection comes from the Aztec name of a drink based on the seeds of the fruit of the cocoa tree. The drink was hot (due to the content of pepper in it), bitter in taste and was called "chocolatl", which means "bitter water" in Aztec. The first to get acquainted with this drink were the Spanish conquistadors, who in 1519 captured the ancient capital of Mexico, the city of Tenochtitlan. They did not like the sharp, bitter Chocolatl. But I liked his royal version, made from roasted cocoa seeds, pounded with young corn grains, with the addition of honey and vanilla. The royal version of "chocolatl" delighted the Spaniards not only with its taste, but also with its tonic effect. The recipe for the royal "chocolatl", as well as cocoa seeds, called by the Spaniards in appearance "beans", the leader of the conquerors Cortez presented as a gift to the King of Spain. Cocoa beans and the recipe for the drink eventually (in the 17th century) came to France and England. Moreover, chocolate remained only a drink until the 19th century. The technology for the production of slab chocolate (“chewing chocolate”) was developed and improved in the 19th century by the efforts of the Swiss, Dutch, British and Swedes.
Since the 19th century, from handicraft and handicraft confectionery production in Russia is actively turning into an industrial, factory one. This was facilitated by the emergence in Russia of its own industrial production of sugar from beets. A certain positive role was also played by the discovery by the representative of the Russian Academy of Sciences Kirchhoff of a method for producing starch syrup. In 1840, a confectionery factory of the trading house “Ivanov N.D. and sons. " In 1843, a confectionery factory of the Abrikosov family - talented Russian confectioners - was opened. However, most of the confectionery factories in Russia in the second half of the 19th and early 20th centuries were built and owned by foreigners. The total production of confectionery products in Russia by 1914 reached 109 thousand tons.
After the October Revolution, large confectionery factories were nationalized. During the civil war, the confectionery industry fell into disrepair. Its restoration and renovation began in 1922. Ten years later, in 1932, the All-Union Scientific Research Institute of the Confectionery Industry was established. Its employees engaged in an active study of the processes underlying the technology of confectionery products of various types, as well as the development of mechanized and automated methods for their implementation. As a result of the restoration and renovation of the confectionery industry, the production of confectionery products in the pre-war 1940 reached 790 thousand tons. During the Great Patriotic War, a significant part of the confectionery enterprises were destroyed. Their restoration and renewal was required again. The production of confectionery products in the post-war years gradually reached the pre-war level and surpassed it over time.
So, in 1960, the volume of products produced by the confectionery industry amounted to 1.75 million tons, and in 1985 - 4.3 million tons. The transition to market relations that began after 1985 led to a weakening of the position of the domestic confectionery industry, an increase in the share of imported confectionery products. A decline in production followed: for example, in 1998, the output of confectionery products was halved compared to 1990. At the end of the 90s of the last century, the situation began to change for the better - there was some growth in the production of confectionery products, and the share of imported products decreased.
Today, the flour confectionery industry is once again faced with the tasks of revival and renovation, which will be faced by both current and future generations of technologists.
Sweets are always welcome. In childhood, no one will give up tasty and bright candy, and as we grow up, we are not averse to treating ourselves to a delicious cake or pastry.
The history of the development of the confectionery industry goes back hundreds of years. But when the most popular sweets today appeared - sweets, it is not known exactly. Historians, relying on records found during excavations in Egypt, suggest that the ancient Egyptians, mixing honey, nuts and dates, were the first to invent sweets. In the Eastern Mediterranean and the Middle East, during the time of the Crusades, fruit juice was evaporated in the sun and thickened in small metal saucers, thereby obtaining marmalade
Confectionery was actively developed in the 15th century in Italy. And in the 16th century, with the appearance on the markets of cheap sugar in Europe, fruit sweets began to be prepared. Earlier, Arabs imported delicacies to Europeans. It was they who first began to cook sugar to obtain a viscous sugary mass. In the 18th century, the French made marmalade from quince, apricots and apples. And at the beginning of the 20th century, fish glue was added to the marmalade to give it a special taste and maintain its shape.
True pleasure - chocolate - appeared in Mexico. The conquistador Cortez, who tasted it in the 16th century, appreciated its pleasant taste and predicted a great future for chocolate. Chocolates, on the other hand, came from a Belgian pharmacist trying to make a cough suppressant. The pills didn’t work, but the candy was great. The pharmacist's wife came up with the idea of packing delicacies in golden wrappers, and then the sweets began to be bought up faster.
At the beginning of the 20th century, more than 140 confectionery factories functioned in Russia, producing sweets, cookies, gingerbread cookies, chocolate and marmalade. Today our country is on the 4th place in the world in the production of confectionery products, and the production of sweet products is considered one of the most promising business sectors.
Airy desserts, fresh pastries, cookies, marmalade, delicate pastries, handmade sweets, colorful cakes - all the fireworks of sweet products today can be purchased in pastry shops.
There are several formats of confectionery enterprises: workshops for the production of sweets; shops selling confectionery; cafe-confectionery; bakery shops with a huge selection of pastries.
In the confectionery business in Russia, there is often a mixture of assortment in various formats of enterprises. Because the owners of shops, bakeries and cafes want to attract more customers by offering a wide range of sweet products. However, it cannot be said that they are all of the same type, each confectionery tries to stand out from competitors by offering products prepared according to unique recipes.
For the production of quality confectionery, you need high-quality raw materials, high-quality equipment and skillful hands of pastry chefs. By the way, the very concept of "pastry chef" comes from the Italian "candiere", which means "to cook in sugar". The profession of a pastry chef at all times was on a special account. The masters of sweet products should not only have knowledge of recipes and methods of preparation, but also be able to draw, sculpt, creating unusual shapes. But the master will be able to fully demonstrate his talent only if he has reliable equipment for the confectionery. Competent selection of the necessary equipment elements will significantly speed up the production process. The complete set of equipment directly depends on the type of enterprise and the planned range of products.
The technological cycle of confectionery production begins with the preparation of raw materials. The flour is sieved so that it does not have any foreign smell and taste. Then it is mixed with the rest of the ingredients in the kneader. It is this equipment that is key. Spiral kneaders from GAM and Pizza Group will be a profitable acquisition. The kneading body, rotating around its own axis along the entire bowl, kneads the dough with high quality. The mixing speed can be adjusted. To prepare a gastronomic mixture (creams, soufflés, mousses), professional mixers are used. The Kitchen Aid mixers have become very popular. Replaceable tips provide a wide range of applications.
After kneading, the dough is divided and molded. A dough divider and a forming machine will help to cope with this. Dough rolling can be carried out both manually (with small production volumes) and on special equipment. The desktop dough sheeter will be the best assistant in this matter. With it you can easily roll out the dough of the required thickness quickly and efficiently.
Confectionery is baked, usually in rotary ovens. The ability to adjust the hot air flow rate and the free volume of the baking chamber by installing a trolley with different baking sheets allows baking flour products that require different temperature conditions in one oven. The Baby series compact proofers from the Italian manufacturer Fiorini Forni are a good example of such equipment. The octagonal baking chamber is made of mirror stainless steel. The products are heated evenly and baked from all sides. The steam humidification system provides an appetizing glossy shine.
Confectionery products are created in stages. First, a biscuit is baked, then it is cut and covered with cream. At the final stage, pastries and cakes are cooled. This requires the installation of a refrigerator, and for the presentation of finished products - functional confectionery showcases.
Accessories are important attributes of any confectionery industry. Obviously, cakes are primarily chosen for their appearance. And sales depend on how attractively and neatly the product is designed. A variety of pastry attachments and bags will help you create real works of art. Combs and scrapers, dividers and circular knives for cakes and pies, baking dishes will facilitate the cooking process.
The Klen company offers everything for confectioners: specialized equipment, overalls and confectionery inventory. Our catalog contains models of foreign and domestic manufacturers. High quality and the most favorable terms of purchase.
Loading...
